Gull eggs:

I haven't tried this myself but it's being talked about all over my
northern wild and Native mail groups because it's the season ...
gathering seagull eggs. They are said to be as delicious as the
eggs of any other bird.

But I can't harvest them legally even if I want to ...

From the GNWT Natural Resources Wildlife Act:

"Unless you have an Aboriginal or treaty right or a permit, you
cannot disturb bird eggs or nests that are being used."

Unless:

"Notwithstanding any other provision of this Act or the regulations
but subject to subsection (4), a person may harvest and consume
wildlife or take and consume the eggs of birds if it is necessary to
prevent starvation of a person."
         
Besides, I still have three of those amazing wild goose eggs from
last year in my freezer, which I described here in detail before. I
think I'll thaw them out today and make an omelette for Sunday
brunch. I'm suddenly in the mood for them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortilla De Patatas
 Categories: Spanish, Eggs
      Yield: 4 Servings
 
     10    Rather large potatoes
      1 lg Onion
      3 ts Salt
      6    Eggs
      2 dl Corn oil for frying
 
  Peel and very thinly slice potatoes and onion. Mix it in a large
  bowl. Add salt and blend well. Heat the oil in a frying pan - it
  should be rather hot and bubble quite well when you try it with a
  piece of potato. Put half of the potato-onion mixture in the
  frying pan and let fry on high heat. Gently stir so that all
  potato slices are golden brown and tender.
  
  This batch makes 2 tortillas. You need 3 eggs for each tortilla,
  that is 6 eggs for this batch. Beat 3 eggs well in a deep plate.
  Pick potatoes and onions up with a perforated ladle so that most
  of the oil stays in the frying pan. When the plate is filled,
  gently press the potato mixture down so that it's more or less
  covered with egg, but don't blend it. Set aside while you repeat
  the procedure with the next 3 eggs in another deep plate. When
  you've come this far, you should still have half the potato-onion
  mixture left, and two deep plates filled with potatoes, onions,
  and eggs.
  
  Take a somewhat smaller frying pan, about 20 cm in diameter, and
  pour the contents of one deep plate in the frying pan on rather
  high heat. IMPORTANT - Grease it with just A LITTLE oil - if you
  take too much, it will run out from the pan and burn your hands
  off when you turn the tortilla over onto a plate to fry the other
  side. Gently shake the pan now and then and loosen the edges, it
  mustn't get stuck to the bottom. Fry until set and a little
  colored. Then put a plate over the pan as a lid and turn the
  tortilla up onto the plate. Let it gently slide down in the pan
  with the un-fried side down and fry until set. You repeat this
  procedure with the other deep plate and then start over with the
  remaining potato-onion mixture - or, if you prefer that, fix all 4
  deep plates from the beginning and get rid of it at once!
  
  Serve this hot with bread and a salad, or serve it cold - it tastes
  just as good! It's practical for picnics and outings because it's so
  flat and doesn't break easily if you pack it well. It keeps without
  cooling for a rather long time, but if you have a cooling bag or
  something it's best, of course.
  
  Bella

  From: Isabel Brattkull

MMMMM

I like my Spanish omelettes with a little bacon or diced ham,
chopped mixed red and green sweet and hot peppers and celery added
in along with fresh herbs.


                          

Cheers

Jim


... Brunch is a necessity after late night revelry.
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